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Fish Soup With Capers And Onions

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CATEGORY CUISINE TAG YIELD
Grains, Seafood California 10 Servings

INGREDIENTS

2 c Minced onion
2 T Unsalted butter or safflower
Oil
2/3 c Minced celery
2/3 c Minced carrots
2 Seeded tomatoes, cut into
Thin strips
1 c Dry white wine
1 1/2 lb Whitefish, bones removed
1 c Peeled cucumber, seeded &
Sliced
4 c Water
2 T Capers, drained
2 T Minced sour gherkin pickles
2 T Lemon juice, to taste
Herbal salt substitute and
Pepper, to taste
Minced parsley, for
Garnish

INSTRUCTIONS

In a large stockpot over medium-high heat, saute onion in butter  until
soft but not browned. Add celery, carrots, tomatoes, and wine.
Continue to cook for 5 minutes. Add fish and cucumber. Cook for 3 to  4
minutes, then add the water. Bring to a boil. Lower heat and simmer
until fish flakes (about 15 minutes). Add capers, pickles, lemon
juice, and salt substitute and pepper to taste. Serve garnished with
minced parsley.  Makes 11 cups.  Recipe By     : the California
Culinary Academy  From:                                 Date:  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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